Popcorn and Hard Cider III

While this is only my third edition of popcorn and hard cider, I’m afraid I’m wearing out my Zippy Pop pan. It’s definitely not new but I do still thoroughly enjoy it. Some of my creations are repeats or slight variations of my first post on popcorn or my second post. However, I also sometimes forget to take a picture or two and it’s tough to write about scrumptious popcorn and tasty hard cider if you don’t have some pictures to share. For this third edition, I again kept with the theme of making a savory batch and a sweet batch. If you don’t own a Zippy Pop or similar pan, remember a chicken fryer or large sauce pan with a lid and handle can do the job. You will just need to do the mix-ins in a large bowl while everything is still hot.

For the sweet recipe, I did a Spicy Peanut Mango and for the savory, I made a Truffle Parm popcorn. The Spicy Peanut Mango used dried Mango sliced into thin strips, mixed with peanuts, and simmered with butter, sugar, and spices so the Mango becomes crunchy and the peanuts glazed. The Truffle Parm is my standard truffle oil popcorn but with some Parmesan cheese as a mix-in. I actually served these popcorns together so I paired the combo with one of my newest ciders from the 2020 harvest. The cider is called Winter and it was made from lager yeasts but fermented above its target temperatures (72F) and then aged on hickory. Yes, I will post the recipe so look for it in the cider recipe section soon. Here is a sneak peek of what to expect.

Winter: Lager yeast fermented hot and aged on hickory. — Spicy Peanut Mango & Truffle Parm Popcorn

Spicy Peanut Mango

Servings: 8-10 Cups

Ingredients:

1/3 cup organic popcorn (normal ratio is about 1:30 of unpopped to popped)
3 tablespoons organic olive oil
1 tablespoon organic pepper oil (I make my own by heating fresh sliced jalapeños in olive oil or you can heat dried peppers as well)
1/4 cup organic sugar
1/2 teaspoon salt

Peanut & Mango (Mix-In)

3 tablespoons organic butter
1/3 cup organic peanuts
4 tablespoons organic sugar
4-6 ounces dried organic mango, sliced thinly
1/2 teaspoon chipotle pepper powder
1 teaspoon vanilla extract

Popcorn Steps:

Place oil in stovetop popcorn maker or high-walled pan with handle and lid with 10 cups of volume.
Add 3 popcorn kernels to pan and place on medium-high heat with lid attached.
Once all three kernels pop, add all the popcorn to the pan and cover again.
This is where a pan with a handle is key or the Zippy Pop. You want to keep agitating or stir the pan while the corn pops. You also may need to watch the lid. Your lid might be lifted up if your pan volume is too small.
Once the popcorn starts popping, add the sugar. Take car if you are using a conventional pan. Try titling the pan to one side and opening other lid opposite the side with the popcorn. You will notice the popping slow until the oil heats back up. Keep agitating or stirring.
Once popcorn stops popping, remove from heat and add the hot peanut and mango mix-in (see steps below) through the port on the lid and continue to stir until well mixed. Spread popcorn on a cookie sheet to cool and salt to taste. If you are using a conventional pan, mix the popcorn and peanut mango mix in a large mixing bowl before spreading it out on the baking pan to cool.

Peanut & Mango Mix-in Steps:

Heat and stir the butter and organic sugar at medium-low heat until the they combine and the edges start to bubble.
Add the peanuts and sliced mango and stir to combine. At this point I usually turn down the heat to the lowest and start my popcorn.
Add the pepper and extract flavor and stir together right before combining with the popcorn.

Truffle Parm Pop

Servings: 8-10 Cups

Ingredients:

1/3 cup organic popcorn (normal ratio is about 1:30 of unpopped to popped)
5 tablespoons organic ghee
1/2 teaspoon organic black truffle oil
1/4 cup shredded parmesan cheese
1/2 teaspoon salt

Steps:

Place ghee in stovetop popcorn maker or high-walled pan with handle and lid with 10 cups of volume.
Add 3 popcorn kernels to pan and place on medium-high heat with lid attached.
Agitate pan to melt and heat the ghee and coat the kernels.
Once all three kernels pop, add all the popcorn to the pan and cover again.
This is where a pan with a handle is key or the Zippy Pop. You want to keep agitating or stir the pan while the corn pops. You also may need to watch the lid. Your lid might be lifted up if your pan volume is too small.
Once popcorn stops popping, remove from heat and mix in truffle oil, parmesan cheese, and salt. You don’t want to cook with the truffle oil or you will burn off all the truffle flavor. Serve in bowls.

Winter Cider

I served these popcorns side-by-side so I wanted a hard cider that went well with both a sweeter popcorn and a savory one. Winter is highly aromatic cider with solid acids and both fruity and herbal notes. I aged it with hickory and made it using Mangrove Bohemian lager yeast fermented at a temperature above its normal range (72F). It’s was made from a Jonathan and Gala apple blend. It’s ABV is around 7%. It leans dry and slightly acidic, which works well with the sweet heat from the Peanut Mango Popcorn and the earthy and salty Truffle Parm. I also enjoy the nose, which gives hints of sweetness from the fruity elements. A dry to semi-dry cider that is less astringency and more fruity would also work well.